Cottage Cheese Egg Muffins

These Cottage Cheese Egg Muffins are a high-protein breakfast option that can be prepped ahead of time and eaten on the run! They’re a fun change from traditional egg cups!

{Originally published April 2013. Post & photos updated April 2018}

Hi Friends!

Last week, someone in my Turnips & Tantrums group commented that they googled cottage cheese egg muffins and this recipe came up near the top of the list. I took a look at it and majorly cringed at the horrendous photos from my early blogging days 🙂 And then I immediately whipped up a batch to see if they were as good as I remembered!

These Cottage Cheese Egg Muffins did not disappoint. They’re similar to traditional egg muffins, but instead of being all egg, I mixed in some cottage cheese to change things up! When I originally made these 5 years ago (in fact it was 5 years ago today that I published that post) I put the veggies in first, then poured the cottage cheese-egg mixture on top. It resulted in horribly…and I mean horribly….sticky muffins that were impossible to get out of the pan.

Cottage Cheese Egg Muffins

This time around I changed things up. I sauteed the veggies and chicken, then mixed them into the egg mixture and then put them in the muffin tins. I also used a greased silicone muffin tin and it worked like a charm! I haven’t actually tried them in a regular muffin tin but I would suggest greasing the pan REALLY well, or lining the cups with parchment paper for easier removal!

In the past, I’ve made these with black beans and veggies. This time, I added some leftover grilled chicken. Use whatever you have on hand. Bacon would also be good!

Notes

Did you make this recipe?

These are really easy to make and keep well in the fridge so they can be reheated throughout the week. To make these Cottage Cheese Egg Muffins kid-friendly, ie something my kids might consider eating, I’d leave out the kale, replace chicken with chicken sausage and add just a few pieces of red pepper and maybe some peas.

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

Yum! I make egg muffins all the time and wonder if cottage cheese would work in them – now I know! I’m totally adding it next time – thanks!
p.s. I bet they wouldn’t stick if you used a silicone muffin pan – always works for me. 🙂

This can’t be more timely and perfect! As I’m aiming to get more protein in the morning and incorporate warm and savory food more, this muffin recipe is calling my name! Let’s see: I love eggs, cottage cheese, and muffins… AND breakfast is my favorite meal of the day. Altogether this will be my breakfast menu very soon. Thanks for sharing Lindsay! 🙂

Totally pinned these to make on Sunday during Sunday Food Prep! I could totally bring these for breakfast at work SO easily on days when I feel like swapping out my beloved oatmeal. Would taste great with an english muffin on the side I bet!

I love cottage cheese, and I miss it so much now that I’ve discovered the whole lactose aversion thing my stomach has got going on. However, I find that I can often tolerate BAKED dairy, so maybe I could give this a go. I do know that using cottage cheese in lasagna is the best ‘secret’ ever, since I think it melts better, and has a better flavor, than ricotta. [I like(d) to use a combination of the two…maybe with some cream cheese also!]

I like the addition of cottage cheese to egg muffins. I have some eggs that need to be used up and am trying to think of things I could possibly freeze. Was leaning toward banana muffins but these sound like a much healthier breakfast option.

Wow, these look amazing. I’m always looking for good snacks and I think this one fits the bill. I usually have my cottage cheese with some celery sticks, carrots, green peppers all chopped up and mixed in – protein with veges but now I have a great alternative. Thank you! 🙂

I’ve just stumbled across your blog recently and haven’t stop clicking since! One question about these, did you try freezing them (not sure with the cottage cheese)? If not, how long will they last in the fridge?

So I made these and loved them! The only weird thing was mine tasted “wet”, I’m sure it was something on my end. I may have greased the pan a little too much. In any event, they were delish, thanks so much. Of course they did not turn out as pretty as yours! lol

I love the ideas of these- packed with protein and the black beans and cottage cheese (I strained the cottage cheese before adding) are a great idea. I like my food with a kick, so I added in some diced jalapeno chicken sausage and some Sriracha sauce. For the veggies, I used the spinach and mushrooms. Unfortunately, mine stuck to the paper cups, so I will try greasing the pan and not using the cups next time. The flavor of these were great and the beans gave it a real muffin-like texture. I like to prepare my food for the work week, so I can just “grab & go” in the morning. I will be using this recipe as one of my staples. Thanks!

[…] much whatever you want especially if you are a veggie person. I even made this alternate recipe for cottage cheese egg muffins last week from the lean Green Bean and they were pretty awesome but they did fall apart pretty […]

[…] The Lean Green Bean, I found a recipe for something entirely different. An egg and cottage cheese muffin. Me being me, I altered the recipe. But I imagine the results are similar. Here is what I […]

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